Easy Roasted Pear and Maple Crème Pâtissière Parfait

Easy Roasted Pear and Maple Crème Pâtissière Parfait

Categories:

Puddings, Mousses & Custards
Yields
4 servings
Prep Time
30 minutes (1 hour chilling time)
Cook Time
25 minutes
Ingredients
For the Roasted Pears:
  • 4 large bosc or anjou pears, cored and cut into ¾ inch (2 cm) pieces
  • 3 tbsp (42 g) unsalted butter, melted
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 2 tbsp (30 ml) balsamic or red wine vinegar
  • ¼ tsp (2 g) salt
  • ¼ tsp (1 g) ground ginger
  • ⅛ tsp (1 g) ground nutmeg
For the Maple Crème Pâtissière:
  • 2 cups (480 ml) whole milk
  • ¼ cup (60 ml) maple syrup
  • ½ cup (100 g) Redpath® Granulated Sugar
  • ¼ cup (34 g) cornstarch
  • 1 large egg
  • 3 large egg yolks
  • ½ tsp (3 g) salt
  • 2 tbsp (28 g) unsalted butter
  • ½ tsp (5 ml) vanilla extract
To assemble:
  • ½ cup (54 g) sliced toasted almonds
  • 4 ¾ cup (180 ml) glass dishes
Instructions
For the Roasted Pears:
  1. Preheat oven to 400°F (200°C).
  2. Place all ingredients in a large bowl and toss well to combine. Spread on a large-rimmed baking sheet and roast; 20 minutes.     
    Maple_Parfait_howto
  3. Remove and allow to cool. 
    Maple_Parfait_howto
For the Maple Crème Pâtissière:
  1. In a large bowl, whisk together the Redpath® Granulated Sugar and cornstarch. Add the egg, egg yolks, vanilla and salt and whisk until well-combined.
    Maple_Parfait_howto
    Maple_Parfait_howto
  2. In a medium-sized, heavy-bottomed pot, combine the milk and maple syrup. Set over medium heat and heat until milk is steaming.
  3. Whisking continuously, slowly ladle the hot milk into the egg mixture until all the milk is incorporated. Return mixture to the pot and place back over medium heat. Bring to a boil and cook, stirring, for 3 minutes.   
    Maple_Parfait_howto
     
    Maple_Parfait_howto
  4. Press mixture through a fine mesh strainer and whisk in the butter and vanilla. Place a piece of plastic wrap directly on the surface of the custard and chill in the refrigerator; at least 1 hour.
    Maple_Parfait_howto
    Maple_Parfait_howto
To assemble the Roasted Pear and Maple Crème Pâtissière Parfait:
  1. Spoon about ⅓ cup (80 millilitres) of maple crème pâtissière into the bottom of each glass. Place a heaping tablespoon of roasted pears and a tablespoon of toasted almonds on top of the maple crème pâtissière; repeat layers once more.
  2. Chill, covered, until ready to serve.
    Maple_Parfait_portraot_hero
CHEF'S TIPS
  • When it comes to choosing pears, choose ones that are slightly firm. If they’re soft or overripe, they will not be able to hold their shape after roasting.
  • Add a couple layers of leftover cake, or cookies, to turn these parfaits into delicious trifles!